Evaluation of Different Beverages’ Effect on Microhardness and Surface Roughness of Different Artificial Teeth

Purpose: This study evaluated the microhardness and surface roughness of four artificial teeth type against various beverages. Materials and Methods: Conventional acrylic resin, reinforced acrylic resin, microfiller composite resin, and nanofiller composite resin teeth were used. From each group, 10 maxillary first and second molars were immersed in 5 beverages (tea, filtered coffee, cola, cherry juice, and distilled water. The test period of 24 hours appears comparable to approximately 1 month of normal beverage consumption. The test periods used in this study were arranged according to this protocol and 1 week, 1 month, 3 months and 6 months of normal beverage consumptions were simulated. Vickers microhardness and surface roughness of denture teeth were measured for each test period. Results: The microhardness values significantly decreased in all beverages especially in 6th month. The surface roughness values significantly increased in all beverages especially in 3th month. There were no statistically significant differences between the beverages. Microfiller composite resin denture teeth had the highest microhardness values and the lowest surface roughness values. Conclusions: Different types of beverages consumed daily negatively affect the microhardness and surface roughness of artificial teeth. Microfiller composite resin teeth could have the ideal surface properties

Evaluation of the color stability and surface roughness of dual-cure, bulk-fill composites

Aim: In recent years, tooth-colored, dual-cure, bulk-fill composite resins, which have attracted attention for their ease of use, constitute one of the latest developments in pediatric dentistry applications. This study aimed to evaluate the color stability and surface roughness properties of three different dual-cure, bulk-fill materials and one light-cure, bulk-fill composite material used in pediatric dentistry. Methodology: In this study, three different dual-cure, bulk-fill composites (Fill-Up, HyperFIL, Cention-N) and one light-polymerized bulk-fill composite (Reveal HD) were used. A total of 70 samples were obtained for surface roughness testing. The surface roughness testing was performed with a Hysitron TI 950 Triboindenter device. A total of 105 samples were obtained for the evaluation of color stability. Cherry juice, iced tea, and distilled water were used as solutions. Initial and final color measurements were made using a spectrophotometer. The color differences between measurements were recorded according to the CIEDE 2000 system. Results: The least surface roughness among the composite groups was observed in the light polymerized Cention-N composite samples in the experimental group. In the Fill-Up and Cention-N composite groups in the experimental group, the surface roughness of the samples left to self-polymerization and the samples polymerized with light showed a statistically significant difference (p < 0.05). Among the composite groups, the highest amount of coloring was observed in the Fill-Up composite samples, which were left to self-polymerization and kept in cherry juice in the experimental group. The least coloration among the composite groups was observed in the Cention-N composite samples polymerized with light and kept in distilled water. Conclusion: Based on this information, a decrease in surface roughness and an increase in color stability can be expected due to self-polymerization and the light polymerization of dual-cured, bulk-fill composites. How to cite this article: Şivgan Güner Z, Bolgül B, İnandı T. Evaluation of the color stability and surface roughness of dual-cure, bulk-fill composites. Int Dent Res 2021;11(Suppl.1):266-273. https://doi.org/10.5577/intdentres.2021.vol11.suppl.39 Linguistic Revision: The English in this manuscript has been checked by at least two professional editors, both native speakers of English.

The effect of optical brightening toothpaste on the color stability of esthetic restorative materials

Aim: The aim of this study is to evaluate the effects of whitening toothpaste applications on the color stability of different tooth-colored restorative materials (Fuji IX, GC Fuji II LC, Equia Forte, and Kerr Point 4) Methodology: Standardized fourty disc-shaped specimens were prepared from esthetic restorative materials and polished. The baseline color values of each specimen were then measured using a spectrophotometer, according to the Commission Internationale de l'Eclairage L*, a*, and b* (CIELAB) color scale. Ten specimens from each group were then immersed in two different beverages (cherry juice and coke) for seven days. After immersion, the color value of each specimen was re-measured. Each sample was brushed with whitening toothpaste for 30 seconds using an electric toothbrush. The samples were kept in distilled water at room temperature and brushing continued twice a day for seven days. The color change value, Delta E (ΔE), was calculated. Data were analyzed by two-way ANOVA and post hoc Tukey's test. Results: When the results were evaluated, after the colored samples had been brushed with whitening toothpaste, a difference was found between the Delta E values according to the materials used (p<0.001), but no difference was found in relation to the beverages (p>0.001). When the values of the color changes were evaluated after the first brushing with whitening toothpaste and before the specimens were colored with drinks, a difference was observed in the Fuji II cola, Fuji II cherry, and Equia Forte cola groups (p<0.05). When the values of the color changes were evaluated for specimens in which brushing had been done twice a day for seven days with whitening toothpaste and before they were colored with drinks, a significant difference was observed in the Fuji II cherry and Equia Forte cola groups (p<0.05). Conclusion: Using Signal White Now whitening toothpaste for 2 min 2 times a day for seven days caused significant changes in the color of the restorative materials. The color change is dependent upon the type of restorative material that is used. How to cite this article: Kahvecioğlu F, Çoban E, Ülker HE. The effect of optical brightening toothpaste on the color stability of esthetic restorative materials. Int Dent Res 2021;11(Suppl.1):80-4. https://doi.org/10.5577/intdentres.2021.vol11.suppl1.13 Linguistic Revision: The English in this manuscript has been checked by at least two professional editors, both native speakers of English.

Optimization of Fermentation Conditions for Production of Hungarian Sour Cherry Spirit Using Response Surface Methodology

Pálinka is a traditional fruit spirit and a kind of gastronomic heritage in Hungary. In Pálinka production, fermentation is one of the most important processes affecting the quality and yield of spirits. Based on single-factor and three-factor influence level tests by following the Plackett–Burman design, the fermentation process from sour cherry juice concentrate and Saccharomyces cerevisiae by using Response Surface Methodology (RSM) coupled with the central composite rotatable design was investigated to optimize fermentation conditions through three variables in a defined range of temperature (1525 °C), pH (2.753.75), and total soluble solid (1830 °Brix). After eight fermentation days, production yields of alcohol and volatile compounds were a maximum of 9.02% v/v and 337.37 mg/L at an optimized temperature of 24.71 °C, pH of 3.25, and total soluble solid of 22.49 Brix. The GC-FID analysis results showed 1-propanol, 2-methyl-1-propanol, 2-methyl-1-butanol, 3-methyl-1-butanol, and ethyl acetate were considered the major aroma compound in the cherry spirits. These results provided important information in serving the basic to develop standard fruit spirits production from sour cherry.

Changes in the Antioxidative Activity and the Content of Phenolics and Iridoids during Fermentation and Aging of Natural Fruit Meads

The aim of the study was to investigate changes in the content of biologically active compounds during the fermentation and aging of natural meads with the addition of three Cornelian cherry juices from three cultivars: ‘Koralovyi’, ‘Podolski’ and ‘Yantarnyi’, in the amount of 10% v/v. After the fermentation process the content of gallic and ellagic acids significantly increased, in relation to wort. Whereas the greatest losses were observed among unstable anthocyanins. The three-month aging process also reduced the content of the analyzed compounds except for ellagic acid, the content of which increased by up to 90%. The content of biologically active compounds, including iridoids and antioxidant phenolics, are constantly changing in the process of fermentation and aging of fruit meads. The studies proved that the addition of Cornelian cherry juice allows significantly enriched classic meads with new biologically active compounds, such as: exceptional iridoids (loganic acid, cornuside, loganine, sweroside), flavonols, phenolic acids and anthocyanins.

Useful Properties Of Cherries And Cherry Juice

To study the process of obtaining natural juices from cherry fruit to satisfy people's thirst in summer and to recommend cherry juice to the owner.

Dark Sweet Cherry (DSC) Juice Consumption for Obesity-Related Inflammation and Cognitive Function in Obese Adults: A Human Clinical Pilot Trial

Objectives To assess the effects of DSC juice on biomarkers of obesity-related metabolic disorders, inflammation, and cognitive performance. Methods Eligible participants (&gt;18, body-mass index (BMI) = 30–40 kg/m2, no history of chronic disease and/or medication/antibiotics), were assigned to cherry or placebo groups following a single-blind randomized design after a 2-week run-in period. Participants were asked to drink 200 mL cherry juice supplemented with 3 g DSC powder (n = 11) or placebo drink (n = 10) twice a day for 30 days. Wellness check, anthropometric measurements, cognitive function/psychological assessments, and fasting blood samples were collected at study days 1 and 30. Results Baseline data showed no differences in anthropometric measurements between experimental groups. Results from blood markers of liver and metabolic disorders showed no difference between end point and baseline values for both cherry and placebo groups. However, median (25%, 75% interquartile) values for erythrocyte sedimentation rate (ESR) and reactive oxygen species (ROS) at day 30 (ESR = 6 (4, 13), ROS = 29 (13, 53) showed improvement compared to day 1 (ESR = 7 (2, 16), ROS = 33 (21, 65)) in cherry group, while in placebo group values showed less or no improvement (ESR = 12 (8, 24), ROS = 30 (20, 72) at day 30), vs (ESR = 10 (7, 18), ROS = 37 (29, 75) at day 1). These results suggest an anti-inflammatory cherry juice action and may be correlated with a trend for improvement in all of the cognitive tasks and physiological assessments in cherry group. The trail making tests (A and B), which assess executive functioning, improved (P = 0.0273 and P = 0.0342, respectively) as well as the Digit Span Forward task (DSF) (P = 0.0137), which examines short-term memory storage and executive control processes. The Digit Symbol Substitution test (DSST) used to assess processing speed, sustained attention and working memory showed improvement for cherry group, although non-significant (P = 0.0527). Conclusions These preliminary findings suggest that consumption of DSC juice rich in anthocyanins and other phytochemicals over 4 weeks may improve cognitive function in obese participants with possible link to lowered inflammation. Funding Sources This work was supported by the Northwest Cherry Growers.